Zar Flour

Zar Flour is the wheat-milling business within Zar Industrial & Research Group, supplying ingredients for bread, pasta, confectionery, and other flour-based food industries. Construction began in 1372 in the Iranian calendar, corresponding to 1993–1994, and the mill commenced operations in 1377, or 1998–1999. Subsequent production-line development expanded its activities from basic flour milling to semolina and application-specific flours for professional users.

Its production range serves different wheat-based food applications, including semolina, pasta flour, pastry flour, bakery flour, and flours for traditional Iranian breads such as barbari, taftoon, lavash, and sangak. Wholemeal flour and milling co-products, including wheat bran, also form part of the range. Differences in wheat selection, extraction rate, and flour characteristics underpin these categories, allowing customers to select ingredients suited to their products and manufacturing processes.

Semolina is a central specialization of Zar Flour and connects the business directly with pasta manufacturing. Produced by milling durum wheat, this granular ingredient is used in macaroni and other pasta products. Zar Flour supplies the semolina and pasta flour required by Zar Macaron, providing an upstream link in the group’s wheat-to-pasta production chain. Its bakery flour operations also include products fortified with iron and folic acid.

The mill and sales office are located in Chaharbagh, Alborz Province, while the group’s central office operates from Zar Building in Tehran. Customer contact channels distinguish sales and shipment follow-up from complaint handling. Within the wider group, Zar Flour specializes in wheat milling and flour supply, while the related Zar Fructose business focuses on grain refining, sweeteners, and starch derivatives. This distinction defines Zar Flour’s specific role for industrial ingredient buyers.